Wednesday, July 16, 2008

I had a meeting at work this morning so I made a Berry-Lemon Bundt Cake from Everyday Food. You can find the recipe here.

John B. originally made it with 2 cups of fresh blueberries but I made it with 2 cups of frozen mixed berries from Trader Joe's (left overs from the cobbler). I lost a bit of the top coming out the pan, but that just provided a window to the cake! :)

There are two sticks of butter, one cup of sour cream, and 1 cup each of sugar and brown sugar. How can that NOT taste good? Just have a small slice and it's all good.

On the PBS show, John makes a glaze of 1/4 cup lemon juice + 2 1/2 cup powdered sugar - this isn't mentioned in the recipe, but was a nice addition. (I made mine with too much lemon juice so it was a bit runny).

wow, I've just been browsing through your site and everything looks delicious! I saw your comment on Smitten Kitchen and couldn't help but come take a look, since I'm currently in library school and can't resist looking at other librarians' blogs.

@Paulette Hi Paulette, I put in the frozen berries without any draining or rinsing. I just put them straight from the bag into the batter. If your berries have gotten lots of ice on it, then I would put the berries into a strainer and shake it to get rid of some of the ice...but I wouldn't use water to rinse them, just shake the excess ice off. Hope that helps! - mary

I LOVE this recipe -- I wasn't sure about the brown sugar and the lemon zest in the same cake, but it's delicious!! I couldn't stop licking the batter off the spatula. That's how you know it's a keeper.

I also made it with half blueberries and half raspberries, and I used the Nordicware rose pan, to take to work tomorrow. There was batter leftover so I made a mini bundt in my 3-cup Kaiser pan so I could test it. Yum!